I’m not a vegetarian, and I feel the same compulsion to reveal this as Yotam Ottolenghi does in the introduction of his cookbook Plenty: Vibrant Vegetable Dishes From London’s Ottolenghi. This cookbook is a compilation of recipes he wrote for his vegetarian column in the Weekend section of the Guardian, as well as new ones. He explains that he was asked to start a vegetarian column because his eponymous gourmet prepared food stores are renowned for their exceptional vegetable and grain dishes. I confess that I am not a vegetarian, but when vegetables are prepared with originality, I don’t feel the lack of meat. In fact, the most innovative cuisines I’ve found this year have mostly been vegetarian. Hence my enthusiasm for this cookbook! I have been longing to try Ottolenghi in London, having heard such great things about these famous salads and prepared dishes. Now with this cookbook, I am able to recreate them at home. The 120 recipes are organized by ingredients, from roots to green things to grains. There’s also a chapter on “the mighty eggplant,” which is a central ingredient in Ottolenghi’s cooking.
Here are two recipes to sample: green pancakes with lime butter and mushroom and herb polenta. Click on the recipe boxes to the right.
